How to Make Chicken Shami Kebab with Sumac and Pomegranate Paste Sauce — Juicy Texture with a Tangy-Savory Flavor / Words Can’t Do Its Aroma and Taste Justice!

According to Saed News’ Culinary Section, are you looking to bring some variety into your cooking and try a new and delicious dish? Chicken Shami Kebab with sumac and pomegranate paste sauce could be a flavorful and enticing choice. This recipe is a creative alternative to traditional beef Shami Kebab, and with its unique, tangy-sweet sauce, it delivers a memorable taste experience.

Ingredients for Chicken Shami Kebab

• Ground chicken (mix of breast and thigh): 500 g (preferably a mix for a juicier texture)

• Onion: 1 medium, grated and drained

• Chopped parsley: 2 tablespoons

• Chopped cilantro: 2 tablespoons

• Salt, black pepper, turmeric, garlic powder, onion powder: to taste

• Sumac: 1 tablespoon (to mix into the kebab mixture)

• Oil: as needed for frying

Ingredients for Sumac and Pomegranate Paste Sauce

• Onion: 1 medium, thinly sliced or finely chopped

• Tomato paste: 1 tablespoon

• Pomegranate paste: 2 tablespoons (adjust sourness to taste)

• Crushed walnuts: ½ cup

• Sumac: 1–2 tablespoons

• Salt, black pepper, turmeric: to taste

• Boiling water: 1.5 to 2 cups

How to Prepare Chicken Shami Kebab

1. In a large bowl, combine the ground chicken with grated (and drained) onion, chopped parsley and cilantro, salt, pepper, turmeric, garlic and onion powders, and sumac.

2. Knead the mixture well by hand until everything is evenly combined and the mixture becomes sticky.

3. Take walnut-sized portions, shape them into rounds or ovals, and fry in hot oil until golden and fully cooked on both sides.

How to Make the Sumac and Pomegranate Sauce

1. In a separate pan, sauté the chopped onion in a bit of oil until soft and translucent.

2. Add salt, turmeric, and black pepper and cook briefly to release the aroma.

3. Stir in the tomato paste and fry until its raw smell disappears and it turns a richer red.

4. Add the pomegranate paste, crushed walnuts, and sumac. Stir for another minute.

5. Pour in the boiling water, stir well, and let the sauce simmer on low heat for about 10 minutes until slightly thickened and the flavors meld.

Combining the Kebab and Sauce

Once the sauce has thickened to your liking, gently place the fried chicken kebabs into the sauce.
Lower the heat and let the kebabs simmer for 10 to 15 more minutes so they absorb the sauce’s rich flavor. Once well-cooked and infused, your chicken Shami Kebab is ready to serve.

This delicious dish pairs perfectly with steamed rice (kateh) or fresh bread — a flavorful twist to brighten up your meals.